Chicken baked in French
6 servings
100 minutes
French-style roasted chicken is the embodiment of elegance and simplicity characteristic of French cuisine. The tender meat absorbs the aromas of bouquet garni, garlic, and butter, creating a deep, rich flavor. Roasted to a golden crust, it remains juicy inside, while the white wine and herb sauce adds sophistication. This dish pairs wonderfully with roasted vegetables or fresh baguette, and its origins trace back to traditional French country recipes that value the naturalness and quality of ingredients. Cooking French chicken is a true ritual filled with the aromas of Provençal herbs, creating an atmosphere of a cozy family dinner.
1
Place a bouquet garni inside the chicken. Rub the skin with butter and season to taste. Put the chicken in a baking dish along with unpeeled garlic cloves and a second bouquet garni. Roast for one and a half hours in an oven preheated to 180 degrees, basting frequently with the juices.
- Bouquet garni: 1 bunch
- Butter: 50 g
- Chicken: 1 piece
- Garlic: 40 cloves
- Salt: to taste
- Ground black pepper: to taste
2
When the chicken is ready, take it out of the oven with half the garlic, wrap it in foil, and place it in a warm spot.
- Garlic: 40 cloves
3
Add 100 ml of water and wine to the chicken dish. Place on the stove and bring to a boil. Scrape the pieces from the bottom of the dish and make a puree from the garlic. Boil for 5 minutes, then strain into a clean pot. Add olive oil and herbs, spices to taste.
- Dry white wine: 100 ml
- Olive oil: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
4
Cut the chicken. Serve with sauce, remaining garlic, and vegetables.
- Garlic: 40 cloves